Meanwhile, in the top of a double boiler,melt chocolate chips; cool until lukewarm (about 95°F / 35°C).Beat in eggs and egg yolks.

In another mixing bowl, whip half of thecream with half of the powdered sugar until soft peaks form.

In a separate bowl, whisk egg whites untilstiff but not dry. Stir a bit of the whipped cream and some ofthe whipped egg white into the chocolate mixture to lighten it.Fold in the rest of the whipped cream and egg white. Pour intocrust and refrigerate for 6 hours.

Before serving, whip together remainingcream, remaining powdered sugar and vanilla. Spread a 1-inchthick layer of whipped cream on top of mousse filling. Servewhile still cold.

Makes 12 servings.

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Comments

1 Comment

Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and proceed with the rest of the recipe above.